Detmold Sourdough Bread Recipe

DETMOLD SOURDOUGH BREAD
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -Sourdough breads, although
                         -lower in yeast content than
                         -regular yeasted
                         -breads, are never entirely
                         -yeast-free.  An exception
                         -to this is
                         -sourdough bread using
                         -Detmold* starter, a
                         -specific strain of
                         -lactobacillus which is able
                         -to ferment flour.
 
   %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
   %%%%% PREPARATION OF STARTER, FIRST EVENING  %%%%%
   %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
   
   It is best to make a new starter with every batch of
   bread.  To 1/2 tsp DETMOLD powder, add 1 cup warm
   (85F) water and approximately 1 cup of flour, such
   that the mixture has the consistency of thick soup.
   Cover and keep in a warm place (e.g. the oven with
   light on) for 24 hours. There should tehn be bubbles
   in the mixture and a dark coloured liquid should have
   separated.
   
   %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
   %%%%% PREPARATION OF STARTER, SECOND EVENING  %%%%%
   %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
   
   Add the starter mixture to 8 cups of warm water and
   optionally cooked sweet rice (see below).  Add
   sufficient flour to give the consistency of thick
   soup.  cover and let sit overnight in a warm place.
   The sponge can be made from water and flour only, but
   a much sweeter bread results from using a significant
   amount of cooked sweet rice.  Twoo cups of dry sweet
   rice can be cooked in 8 cups of water and allowed to
   cool for the sweet rice ingredient mentioned above.
   
   %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%
   PREPARATION OF DOUGH, NEXT MORNING  %%%%%
   %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
   
   The sponge has now risen, and 1 cup of this could be
   saved for subsequent starter if kept refrigerated and
   used within a few days. However, even in the
   refrigerator, the mixture will soon acquire wild
   yeasts and no longer be completely yeast-free.  Add to
   the risen starter more flour until it becomes a
   kneadable dough.  This will require 12-18 cups of
   whole wheat flour.  Knead the dough as little as
   possible.  Form the dough into loaves (about 5) and
   place into well oiled pans. Ordinary bread pans do
   work, but the bread tends to be thick crusted and to
   dry quickly. Round cans such as coffee cans, or 48 oz
   juice cans give a bread that rises better and dries
   less quickly.  Cover the pans with aluminum foil and
   let them sit in a warm place for at least 4 hours.
   
   %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% BAKING
   BREAD, AFTERNOON %%%%%
   %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
   
   Place the loaves in a cold oven and turn the oven to
   350F.  Bake for about 1-1/2 hours TOTAL oven time.
   Freeze the bread if it is not going to be used within
   the next few days.  It is best to use freezer bags
   with the air drawn out, and double sealed.
   
   DETMOLD* Starter is available in health food sotres,
   or from: Paul Wallenboren, PLAZAM Ltd., Box 127,
   Gardner, Colorado. 81040.
   
   Origin: Yeast-Free Feast: Recipes and Ideas to Help
   Control Yeast Related and other Environmental Health
   Problems, by Paula Medd. Shared by: Sharon Stevens,
   Oct/94. From: Pat Stockett Date: Tue, 10-0
  
 
 
                    - - - - - - - - - - - - - - - - - -